|
3/4 pound ground pork
1/4 pound medium shrimp (about 30 per pound), peeled and deveined
1/4 cup canned Szechwan preserved cabbage, turnip, or mixed
vegetable
4 scallions, thinly sliced
2 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
40 or more circular Shanghai-style dumpling wrappers ga
Place the pork, shrimp, preserved vegetable, and scallions
in a food processor fitted with a chopping blade; pulse until
well mixed. Add the ginger, soy sauce, vinegar, and sugar.
Pulse until finely chopped, about like a coarse meatloaf mixture.
(The filling can be made up to 1 day in advance; cover it
tightly and store it in the refrigerator.)
Place one of the wrappers on your work surface. Place about
1 teaspoon filling in the center of the wrapper. Wet your
finger and run it along half the circumference of the circle.
Fold the circle closed, then pinch the edges together to seal.
Pick up the dumpling and dab a little water on the crescent
edge. Begin crimping this curved edge closed, starting at
one end and folding a little piece of the seam over itself,
like crimping fabric or paper, and then again, and again until
you've created a small, tight clutch or purse. Set aside on
a cornstarch-dusted baking sheet and continue making more
dumplings.
Bring about 2 inches of water to a simmer in a large pot.
Meanwhile, spray several bamboo baskets with nonstick spray
or light oil them. Place the dumplings in one layer in each,
then stack them over the simmering water. Cover and steam
until somewhat translucent and quite tender, about 10 minutes.
Alternatively, steam the dumplings in batches in a metal vegetable
steamer set over simmering water; spray the steamer with nonstick
spray or line it with cabbage leaves to keep the wrappers
from sticking.
To Turn the Dumplings into Potstickers: Complete the dumpling
recipe through step 3. Heat a 10- or 12-inch nonstick skillet
over medium heat. Add 2 teaspoons sesame oil and 12 to 15
dumplings to the skillet, giving them some breathing room
because they will expand. Fry without touching until the bottoms
are brown and crispy, about 3 minutes. Add about 1/2 cup water
to the pan, cover, and raise the heat to medium-high. Boil
until the water has been all absorbed or evaporated and the
filling is cooked through, about 8 minutes. Uncover, shake
the pan to release the dumplings, and continue cooking until
the bottoms crisp a second time, about 1 more minute. Transfer
to a serving plate and continue frying more dumplings.
Dipping Sauce
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1/2 teaspoon sugar
Mix all ingredients together in a small bowl.
Makes 40 dumplings
|
